Behind the taste

The salty taste

Salt is the world's most widely used spice and is used in almost every form of food production and as a seasoning in kitchens all over the world. The Danish Health Authority recommends reducing salt intake, which is another reason to work with the other basic flavours to make food taste more like you, without necessarily needing extra salt. For example, umami can enhance saltiness, and salt also enhances umami, so it's a good idea to incorporate umami into your tasting if you want to save a little on salt.

If a dish has become too salty, the salty taste can be balanced with acid. An old trick is also to add raw potato if, for example, a soup or sauce has become too salty, and let the potato cook with it so that it absorbs some of the salt.

PUT TOGETHER THE RIGHT FLAVOUR

Salt is not just salt. As well as different types of salt, you can also add more saltiness by seasoning with one or more of these ingredients.

Olives Olives are not eaten raw but in salted brine or marinade. Marinated or salted olives also add a little bitterness to the flavour, so they help to give a more complex flavour, drawing on several basic flavours at once. All olives are green from the start but change colour over the season, so the green pickled olives are the unripe olives that are picked first and pickled. Then the purple and finally the black. Once harvested, the olives are fermented - either by being brined for about a year, or by being brined for a month and then oiled. Industrially, there is a method that speeds up the process. Here, olives are soaked in water and caustic soda. Olives can be served as a snack or topping on salads, for example, but they are also very suitable in stuffing, for example, where they are roughly chopped and mixed in. Olive tapenade is another tasty dish, where you mix olive oil with chopped olives, garlic and anchovies and serve the mixture on bread. Olives can also be baked into bread. Olives contribute some salty flavour, so other salt can be reduced slightly when using olives in cooking.
Salt Salt is extracted from the sea and there are 3 different types of salt: vacuum salt, sea salt and rock salt, all three defined by their different production methods. What they have in common is of course the salty taste, but they differ in their content of minerals, for example, and in their structure. In addition, the price varies a lot and it can be an idea to have several different types of salt in the kitchen, which are used depending on the purpose. For example, flake salt gives a completely different experience to fine salt, as flake salt has a different structure and gives a slightly crunchy texture.
Feta Feta cheese is a fresh, white, semi-hard cheese that is brined. The taste of the cheese is therefore very salty, and this is important to bear in mind in dishes where feta is included or served, so that the overall taste is not too salty. Feta is often served in or with salads, but it can also be blended or mashed and added to dressings, creams and dips, for example. It can also be used in hot dishes such as pasta dishes, pirogi and pies. Feta is traditionally produced in Greece from sheep's milk, and in Denmark a variant is produced from cow's milk. However, the type of cheese made from cow's milk may not be called feta, which is why the Danish-produced variant is often called salatost.
Capers The capers we know in Denmark from small glasses are either the small capers, which are pickled flower buds from the caper bush, or the larger capers, which are milder in taste. Capers are not eaten raw but in pickled or salted form, and therefore capers contribute salt when added to dishes or served as a topping on, for example, meat, fish or sandwiches. Pickled capers also add acidity and umami to dishes, so taste-wise, adding capers is almost a 3-in-1 addition. Capers go well with fish and are often used for example with herring and curry salad or in tuna dishes such as the classic vitello tonnatto. For meat, capers are served with steak parmigiana, tatar and wienerschnitzel. Capers add a lot of flavour to dressings, creams or dips - try chopping capers and adding them to sour cream, for example, along with a little lemon and parsley. This way, capers add salt to the dressing while also adding some acid and umami.
Fish sauce, soy and tamari Fish sauce, oyster sauce, soy sauce and tamari form a group of savoury sauces often used as salt in Asian dishes. Fish sauce is made from fermented, salted anchovies, oyster sauce contains oyster extract while soy and tamari are both based on soybeans. Traditional soy sauce also contains wheat, and tamari is a wheat-free version of soy sauce. Soy sauce comes in many different varieties and there is a big difference in salt content and taste. There are also sweeter soy sauces, some with lime, and reduced-salt varieties. Soy sauce is therefore an ingredient that can be used sparingly, gradually adding salt as you go, to avoid overpowering the salty taste.
Salted peanuts and salted almonds Salted peanuts are a very common snack that also lends itself well to cooking. They add salt to the flavour and texture in the form of crunch and crunchiness. The salty flavour of peanuts in a salad, for example, means that you can adjust the salt content of a marinade or dressing so that the overall dish is not too salty. Salted peanuts also add a nice flavour and texture to rice paper rolls or Asian-inspired rice dishes. Salted peanuts are peanuts roasted in oil and salt. Peanuts are actually not nuts at all, but a legume. Salted almonds, like peanuts, are prepared by roasting with salt and oil, and as well as being a snack, salted almonds are also ideal in food - for example on salads or as a topping for soups, because they contribute both salty flavour and a crunchy, crunchy texture.

Products

Green Pesto Aioli, pesto and tapas Green Pesto
Anchovy fillet in oil Other products Anchovy fillet in oil

CREATE A BASE STOMACH

Read more about the taste here
Read more about the taste here
Read more about the taste here
Read more about the taste here
Read more about the taste here
Read more about the taste here

Discover the different flavours
Turn the wheel and get inspired by which ingredients can contribute exactly the flavour you think your dish is missing.

Sweet
Salt
Umami
Bitter
Spicy
Surt

5 basic flavours - and one extra!

The basic flavours are the foundation of the tasting, and in addition to the 5 basic flavours you can also work with the flavour "strong", which can help to enhance the other flavours if dosed correctly.

Turn the wheel and get inspired to work with the basic flavours and complete the taste experience of your food!

Good Food Group A/S

Herredsvej 30 A
DK-7100 Vejle
CVR no.: 54664028

Phone: +45 75 71 18 00

Navigation
Information
Follow us

© Copyright Good Food Group A/S - All rights Reserved